Sensory Chemistry: Coffee, Whiskey, and Food Analysis with Dr. Jess Howell

Summary: In this podcast, our guest Jess Howell talks about her experience in the food and beverage industry.   She emphasizes the importance of sensitivity for analytical work and mentions working with large (10 to 100 uL) volume injections of whiskey directly into a gas chromatograph!   She brings up the advantages of combining different techniques for sample preparation and automation of analyses.  Jess also talks about improvements in data analysis and the use of artificial intelligence. She emphasizes that, despite all the advances in analytical chemistry, combining analytical data with sensory data and human experience is still a challenge.  The Sniff […]